Spaghetti in roasted garlic and tomato sauce

IMG_2377-001 — Spaghetti in roasted tomato sauce

“Eat pray love” by Liz Gilbert is one of those books, which keeps me hooked each time I read it. One women’s search for everything in life across three countries, the journey of life that begins from Italy with food. Like most of us know /say/think, if you say Italian food, Spaghetti take the first place, so does Liz, savouring the little moments of happiness, creating the irresistible desire to enjoy these little things.

When I made this spaghetti and put it on the serving plate, I had a strong urge the compare it with Liz’s spaghetti plate. If this is what you call a bliss, I can’t agree with you more. I would add it to “happy moments of the day” to my happiness journal.

Recipe

500 gms spaghetti
5 large size tomatoes
10-15 cloves of garlic
11/2 tsp salt
4 tbsp olive oil
1/2 tsp dry oregano
1/ tsp chilly flakes
1/ tsp freshly grounded pepper
1/4 cup grated parmesan cheese (optional)
Water to boil the spaghetti

Method – In a large wok, boil the water and then add the spaghetti in it. Cook as per the manufacture’s instruction (Boiling the water is important, as the air in it makes the spaghetti stay separate)

Roast the garlic and tomatoes until the out layer is charred on the direct flame. Peel the garlic and keep it aside. Chop the tomatoes coarsely and keep it aside

A one tsp of olive oil in a a wok, and then add chopped tomatoes. Fry them for 3-4 minutes on a medium heat or until the raw smell goes away.

Take out the tomatoes from the heat and grind it coarsely. Add pepper powder, chili flakes, oregano and 1 tsp of salt and stir well.

In a large pan add the oil and garlic and cook it for a minute on a very low heat. This step helps to create oil with infused garlic flavor. Add cooked spaghetti, 1/2 tsp salt and toss all together in the pan. Leave them for a minutes or two.

Add tomato sauce to spaghetti and toss again, till everything comes together. Sprinkle the grated cheese on the top and serve hot.